Rhubarb Quark Cake

Ingredients

• 125 g soft butter
• Salt
• 150 g agave syrup
• 4 eggs
• 1 tsp Baking powder
• 50 g ground almonds
• 0.25 tsp vanilla powder
• 225 g spelt whole‑grain flour
• 75 ml milk (3.5% fat)
• 600 g red rhubarb
• 45 g cornstarch (3 tbsp)
• 1 Organic lemon
• 250 g low‑fat quark
• 200 g cream cheese (20% fat in the tub)

Instructions

1. 1.

   Whisk butter with a pinch of salt until fluffy. Gradually fold in 75 g agave syrup and 2 eggs. Mix baking powder, almonds and vanilla powder with flour; gradually stir in milk to form a smooth, spreadable dough. Transfer to a springform pan lined with parchment paper.

2. 2.

   Clean, rinse and pat dry the rhubarb. Cut into small pieces, mix with 2 tbsp cornstarch and 25 g agave syrup. Spread evenly over the dough.

3. 3.

   For the quark filling, rinse the lemon hot, pat dry, grate the zest. Halve the lemon and juice it. Separate the remaining eggs; beat the whites with a pinch of salt until stiff peaks form. Whisk the yolks with the remaining agave syrup until frothy. Fold in quark, cream cheese, 2 tbsp lemon juice and 1 tsp zest. Sift the remaining cornstarch over the mixture and fold in. Gently fold the meringue into the quark mixture, spread over the rhubarb and smooth.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 60 minutes. If the surface darkens too quickly, cover with parchment paper promptly. Remove from the oven and let cool in the pan. Release from the pan and cut into servings.